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Vanilla Cupcakes with Cream Cheese Frosting

Vanilla Cupcakes with Cream Cheese Frosting

Light and fluffy vanilla cupcakes topped with tangy, butter-free cream cheese frosting.

Ingredients

Cupcakes

  • 1½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) milk (dairy or plant-based)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Butter-Free Cream Cheese Frosting

  • 225g cream cheese, softened
  • ½ cup (120ml) heavy cream or full-fat coconut cream, chilled
  • 1 teaspoon pure vanilla extract
  • 2 cups (240g) powdered sugar, sifted

Instructions

Cupcakes

  1. Preheat & Prep:
    Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.

  2. Combine Dry Ingredients:
    In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.

  3. Mix Wet Ingredients:
    In another bowl, whisk oil, milk, eggs, and vanilla until smooth.

  4. Combine & Fill:
    Pour wet into dry and stir until just combined. Divide batter among liners.

  5. Bake:
    Bake 16–18 minutes, until a toothpick comes out clean.

  6. Cool:
    Cool cupcakes in the tin for 5 minutes, then transfer to a rack to cool completely.

Cream Cheese Frosting

  1. Beat Cream Cheese:
    In a chilled bowl, beat softened cream cheese until smooth.

  2. Add Cream & Vanilla:
    With the mixer running, slowly pour in the chilled cream and vanilla. Beat until fluffy.

  3. Incorporate Sugar:
    Gradually add powdered sugar, one cup at a time, mixing on low speed until combined, then increase to medium and beat until light and smooth (about 1–2 minutes).

  4. Frost Cupcakes:
    Transfer frosting to a piping bag or spread onto cooled cupcakes.

Tips

  • For coconut cream frosting, refrigerate the can overnight and scoop only the solid cream.
  • Chill the frosting 10 minutes if it’s too soft to pipe.
  • Add a teaspoon of lemon zest to the frosting for a bright twist.
  • Store unfrosted cupcakes at room temperature for up to 2 days; keep frosted cupcakes refrigerated and consume within 3 days.